Wash and soak kidney beans with enough water for 30 minutes.

Place the inner pot inside the Instant Pot.

Switch on the sauté mode. Once the inner pot is hot. Add oil.

Then add cumin seeds and allow it crackle.

Next, add chopped onions and fry until onion turns into translucent.

Then add ginger garlic paste and sauté well for 2-3 minutes until raw smells go out. Add chopped tomatoes and sauté till they are cooked well.

Add turmeric, red chilli powder, coriander powder and garam masala. Stir well

Now drain the water from the beans and add. Mix well.

Add salt as per your taste and give a quick mix everything.

Then add 1 ½ cup of water and stir well.

Cancel the sauté mode. Close the lid and keep the valve in sealing mode.

Select pressure cook mode and set to high pressure for 1hour.

Once the cooking is done, allow the pressure to release naturally.Open the lid and stir well.

Switch on the Saute mode again and cook for 2-3 minutes or until the thickness you want for your gravy.Add dried fenugreek leaves by crushing them in between your palms, mix well.

Finally, add some chopped coriander leaves. Cancel the saute mode. Enjoy tasty and delicious kidney bean curry with steamed rice.